English Pale Ale - Standard/Ordinary Bitter (BJCP 2008)
Top 10 Standard/Ordinary Bitter (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Elderflower Ale |
21 L | 5.82% | 53.59 | 1.056 | 1.012 | All Grain | 6423 | |
Smithy Pale Ale |
5.5 gal | 3.6% | 29.79 | 1.040 | 1.012 | BIAB | 4240 | |
Mastodon Special Bitter Apple Ale |
5 gal | 3.15% | 36.01 | 1.035 | 1.011 | BIAB | 3950 | |
באלאנס- balance |
40 L | 3.39% | 25.63 | 1.036 | 1.010 | All Grain | 3833 | |
GSA |
700 L | 4% | 18.07 | 1.041 | 1.010 | All Grain | 3230 | |
Bang O' Rang |
5.5 gal | 3.5% | 29.86 | 1.036 | 1.009 | BIAB | 3219 | |
Orange Bitter |
20 L | 3.73% | 33.16 | 1.043 | 1.014 | All Grain | 3218 | |
2015 - 6/8 - 1950 Whitbread Best Ale - British Mild Ale |
6 gal | 4.55% | 26.92 | 1.048 | 1.013 | All Grain | 3058 | |
English Pale Ale |
20 L | 5.13% | 34.69 | 1.053 | 1.013 | All Grain | 2944 | |
melbourne better |
60 L | 3.98% | 24.82 | 1.051 | 1.020 | All Grain | 2781 |
Newest Standard/Ordinary Bitter (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
English Pale Ale |
5.5 gal | 3.77% | 23.93 | 1.040 | 1.012 | All Grain | 28 | |
Awesome Recipe |
42 L | 4.01% | 18.31 | 1.037 | 1.006 | All Grain | 15 | |
Bitter 2 |
19 L | 4.13% | 38.48 | 1.044 | 1.012 | All Grain | 26 | |
Awesome Recipe |
4700 L | 3.97% | 26.53 | 1.038 | 1.008 | All Grain | 22 | |
English IPA |
20 L | 5.63% | 19.96 | 1.055 | 1.012 | All Grain | 167 | |
extract |
15.1 L | 8.11% | 22.74 | 1.073 | 1.011 | extract | 23 | |
English Ale ll |
32 gal | 5.51% | 34.56 | 1.061 | 1.019 | All Grain | 36 | |
heisei ribaibal |
300 L | 5.53% | 14.75 | 1.055 | 1.013 | All Grain | 32 | |
Stones v.1 |
12 L | 4.2% | 35.95 | 1.046 | 1.014 | BIAB | 39 | |
English pale ale |
4 gal | 5.09% | 15.41 | 1.052 | 1.013 | All Grain | 48 |
Fermentables Used In Standard/Ordinary Bitter (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
United Kingdom - Maris Otter Pale | 397 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 78% | 4% - 100% |
US - Pale 2-Row | 92 | US | Grain | base malt |
1.8°L
|
37 | 71% | 13% - 100% |
Flaked Oats | 84 | Adjunct | raw |
2.2°L
|
33 | 9% | 0% - 96% | |
United Kingdom - Pale 2-Row | 73 | United Kingdom | Grain | base malt |
2.5°L
|
38 | 80% | 12% - 100% |
United Kingdom - Golden Promise | 70 | United Kingdom | Grain | base malt |
3°L
|
37 | 74% | 6% - 100% |
Caramel / Crystal 60L | 64 | Grain | crystal malt |
60°L
|
34 | 7% | 1% - 17% | |
German - Pale Ale | 62 | German | Grain | base malt |
2.3°L
|
39 | 74% | 6% - 100% |
Torrified Wheat | 59 | Adjunct | raw |
2°L
|
36 | 9% | 1% - 100% | |
American - Pale Ale | 53 | American | Grain | base malt |
3.5°L
|
37 | 76% | 9% - 100% |
German - Carapils | 52 | German | Grain | crystal malt |
1.3°L
|
35 | 7% | 1% - 26% |
Hops Used In Standard/Ordinary Bitter (BJCP 2008) Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
East Kent Goldings | 307 | 5 | 32% | 1% - 100% |
Fuggles | 256 | 4.5 | 31% | 3% - 100% |
Cascade | 193 | 7 | 32% | 4% - 100% |
Citra | 110 | 11 | 26% | 2% - 100% |
Challenger | 98 | 8.5 | 32% | 2% - 100% |
Styrian Goldings | 81 | 5.5 | 32% | 7% - 100% |
Amarillo | 74 | 8.6 | 26% | 2% - 100% |
Magnum | 68 | 15 | 32% | 2% - 100% |
Centennial | 59 | 10 | 26% | 2% - 100% |
Chinook | 56 | 13 | 25% | 1% - 100% |
Steeping Grains Used In Standard/Ordinary Bitter (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Belgian - Biscuit | 11 | Belgian | Grain | roasted malt |
23°L
|
35 | 46% | 20% - 71% |
American - Carapils (Dextrine Malt) | 7 | American | Grain | crystal malt |
1.8°L
|
33 | 42% | 18% - 100% |
American - Caramel / Crystal 40L | 6 | American | Grain | crystal malt |
40°L
|
34 | 66% | 20% - 100% |
United Kingdom - Maris Otter Pale | 6 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 53% | 33% - 99% |
Caramel / Crystal 60L | 5 | Grain | crystal malt |
60°L
|
34 | 64% | 18% - 100% | |
American - Caramel / Crystal 120L | 5 | American | Grain | crystal malt |
120°L
|
33 | 63% | 33% - 100% |
American - Caramel / Crystal 10L | 4 | American | Grain | crystal malt |
10°L
|
35 | 70% | 25% - 100% |
American - Caramel / Crystal 20L | 4 | American | Grain | crystal malt |
20°L
|
35 | 88% | 50% - 100% |
United Kingdom - Crystal 50L | 4 | United Kingdom | Grain | crystal malt |
50°L
|
34 | 69% | 50% - 89% |
United Kingdom - Extra Dark Crystal 160L | 3 | United Kingdom | Grain | crystal malt |
160°L
|
33 | 50% | 50% - 50% |
Yeasts Used In Standard/Ordinary Bitter (BJCP 2008) Recipes (View More)
Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
---|---|---|---|---|---|---|---|---|
Fermentis - Safale - English Ale Yeast S-04 | 309 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Fermentis - Safale - American Ale Yeast US-05 | 178 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Danstar - Nottingham Ale Yeast | 55 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
White Labs - English Ale Yeast WLP002 | 39 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | 28 | Lallemand | Ales | Medium | High | 80% | 50°F | 72°F |
Wyeast - West Yorkshire 1469 | 25 | Wyeast | Ale | 0.09 | High | 69% | 64°F | 72°F |
Wyeast - London Ale III 1318 | 24 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
Wyeast - London ESB Ale 1968 | 22 | Wyeast | Ale | 0.1 | Very High | 69% | 64°F | 72°F |
White Labs - London Ale Yeast WLP013 | 20 | White Labs | Ale | Medium | Medium | 71% | 66°F | 71°F |
Wyeast - American Ale 1056 | 19 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
Other Ingredients Used In Standard/Ordinary Bitter (BJCP 2008) Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 94 | Water Agt | Mash | 25% | 0% - 100% |
Irish Moss | 77 | Fining | Boil | 78% | 0% - 100% |
Whirlfloc | 67 | Fining | Boil | 64% | 0% - 100% |
Calcium Chloride (dihydrate) | 44 | Water Agt | Mash | 19% | 0% - 100% |
Epsom Salt | 42 | Water Agt | Mash | 11% | 0% - 67% |
Lactic acid | 34 | Water Agt | Mash | 64% | 0% - 100% |
Baking Soda | 17 | Water Agt | Mash | 3% | 0% - 29% |
Calcium Chloride (anhydrous) | 17 | Water Agt | Mash | 17% | 0% - 100% |
Yeast Nutrient | 12 | Other | Mash | 35% | 0% - 100% |
CRS/AMS (6.3% HCl, 8.6% H2SO4) | 12 | Water Agt | Mash | 84% | 45% - 100% |